Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day. Ingredients:
1 large eggplant |
1 medium onion, grated |
1 teaspoon lemon juice |
1/4 cup corn oil |
salt |
pepper |
Directions:
1. Broil eggplant on all sides until well cooked - turning frequently as it cooks.
2. Scrape the purple skin off, and discard skin.
3. Mash eggplant well with a wooden spoon,.
4. Add salt and pepper, to taste.
5. Mix grated onions with one tsp of mazola oil.
6. Add to mashed eggplant.
7. Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
8. Add lemon juice.
9. Mix well, and serve as an appetizer on crackers or other bread rounds.
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